Since you'll need 4.5 cups of fresh milled flour, you should expect to put about 3 to 3.5 cups of grain into the mill. Put the grain in the hopper and turn the mill on. Meanwhile, you can measure the remaining ingredients so they're ready to mix.

Warm your milk (or water) slightly and add to the mixed bowl. If you chose active dry yeast, add it and allow it to bloom for 10-15 minutes. Add 6 tablespoons of melted butter, honey, and eggs to the milk and yeast mixture. Then, add the fresh milled flour. Mix until all of the flour is wet.

Fresh milled flour naturally takes longer to absorb liquid. Once it is all coated well, allow it to rest for 10 minutes or so. If you skip this step, it will take a very long time for your dough to reach the correct stage.

Doughs made with fresh milled flour take much longer to knead. You can still aim for dough that is glossy and passes the window pane test, just like most doughs. However, fresh milled flour will take much longer to develop gluten than all purpose flour. I typically turn my mixer on 3-4 with the dough hook installed, then set a timer for 15 minutes and walk away.

This step consists of more waiting. Cover the dough with a tea towels or a bowl cover and allow it to rise for 45 to 60 minutes. It should double in size.

This step is the fun part! On a floured counter, roll the dough out into a rectangle about 1/4" thick. Mix together 12 Tbs softened butter, 1.5 Cups brown sugar, and 3 Tbs cinnamon. Spread this mixture all over the dough rectangle. With a knife or pizza cutter, cut the dough into 1" strips. Then roll each strip into a tight spiral to create the cinnamon rolls. Place the rolls into a buttered 9x13 dish.

Now there's more waiting. This recipe feels like waiting and not much else, but it's so worth it. Plus, all the down time in between steps gives you time to get other stuff done around the kitchen! Allow your cinnamon rolls to rise for another hour while covered with a damp tea towel. When they're light and fluffy, bake at 375 degrees for about 30 minutes. Remove from the oven and allow to mostly cool so the icing doesn't melt.

While the cinnamon rolls cool, prepare the buttercream icing. First, whip your softened butter for 5-10 minutes. Trust me, this step is necessary. It will make your icing velvety smooth.

Then, sift your powdered sugar in and continue to whip until the sugar is fully incorporated into the butter. Next, add vanilla and heavy cream until the icing is the consistency you desire. I prefer my icing to be a bit thick because I want to put it on warm rolls and it tends to melt. Finally, spread the icing or pipe it beautifully on top of your cinnamon rolls. now, serve with a big glass of cold milk.